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Homemade mustard *** (btvc62a)

Yield: 1 Servings

Ingredients:

• 1/4 c Dry mustard; Colemans
• 1/4 c White wine vinegar
• 1/3 c Dry white wine
• 1 tb Sugar
• 1/2 ts Salt
• 3 Egg yolks

Instructions:

You begin with dry mustard adding vinegar for tartness and wine for mellowness; then you cook with egg yolks to give the spread its velvety smooth texture. You can season the mildly flavored mustard as suggested or leave if plain. For gift-giving package the mustards in jars and identify them with decorative labels. In top of a double boiler stir together mustard vinegar wine sugar and salt. Let stand uncovered for 2 hours. Beat egg yolks into mustard mixture. Place over simmering water and cook stirring with a wire whisk until mixture thickens slightly (about 5 minutes). Pour into small jars and let cool. Cover tightly and refrigerate for up to a month. Makes about 1 cup. TARRAGON MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat stir in 1/2 tsp dry tarragon. Serve with roast lamb or chicken shrimp steaks or as a sandwich spread. TOMATO MUSTARD Follow recipe for Homemade Mustard; adding 1 tsp paprika 1 TBL drained and chopped pimento and 1/4 cup tomato paste with egg yolks. Serve with seafood hamburgers frankfurters or baked ham. LIME MUSTARD Follow recipe for Homemade Mustard; when you remove mustard from heat stir in 3/4 tsp grated lime peel and 1 1/2 tsp lime juice. Serve with roast lamb or chicken shrimp or FROM: RITA TAULE (BTVC62A)

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